Biome Broth
This delicious vegan biome broth recipe is a great way to get your gut health back on track. Create a nutritious vegan broth that will help you live healthily and happily. Try this simple recipe today!
As someone diagnosed with IBS several years ago, I understand the obsession with all things microbiome. Our gut health is extremely important!
Everyone keeps talking about bone broth, but I read from Dr. Fuhrman that it’s not all it’s made out to be. There is a lot of hype about bone broth with a lot of health claims, most of which are not verified scientific research.[Source]
But what we do know is the minerals and nutrients provided by plants have lots of benefits. So, why not create a soup made from plants and call it a biome broth? I got this idea from reading Dr. Will Bulsiewicz’s book, Fiber Fueled.
This recipe is based on the one he provides in his book.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Olive oil — We’ll cook the onions and garlic in a little bit of olive oil. You can substitute vegetable broth if you prefer an oil-free broth.
- Onion — You’ll need a white, yellow, or red onion for this recipe.
- Garlic — This recipe uses a lot of garlic — around 10 medium garlic cloves.
- Mushrooms — I prefer white mushrooms because they’re affordable and available. However, you can also use shiitake or portobello mushrooms.
- Carrots — We’ll use 2 regular carrots for this recipe.
- Parsley — You’ll need a cup of fresh parsley.
- Celery — I love the flavor of celery in a soup. You’ll need around 4 stalks of celery to create two cups of chopped celery.
- Seaweed — I use nori sheets to add seaweed to this broth. You can find nori sheets in the international section of many major grocery stores. These are the seaweed sheets used to make sushi.
- Ginger — I highly recommend fresh ginger for this recipe, but you can substitute 1 to 2 teaspoons of ground ginger.
- Nooch — We’ll add nutritional yeast flakes for flavor and color.
- Turmeric — Speaking of color, some ground turmeric makes this broth more appealing!
- Water — I used tap water, but if your water has an aftertaste, use filtered water for the best results.
- Miso — Finally, adding miso creates a delicious umami flavor. Never add miso to boiling soup because it dilutes its taste and some of its nutritional enzymes. That’s because miso is fermented. So, adding it after the broth has cooled some is the best option.
How to Make Biome Broth
- Cook onions and garlic in an oiled pot.
- Cut up the veggies.
- Add ingredients (except miso) to a large pot.
- Cook until the veggies are tender.
- Strain through a fine mesh strainer.
- Add miso paste and stir to combine.
Frequently-Asked Questions
What makes biome broth good for your gut?
All of the vegetables in this broth contain phytonutrients chosen to help heal the gut. For more information on each ingredient, check out Dr.Will Bulsiewicz’s book Fiber Fueled for details on how each of these ingredients impact the gut.
How long does biome broth last in the fridge?
This broth typically lasts around 5 days in the fridge. You can also freeze it for up to 2 months.
Biome Broth Benefits
Let’s chat about the amazing benefits of Vegan Biome Broth:
- It’s good to know that the rich, comforting flavors of traditional broth are possible without animal products.
- This broth is a nutritional powerhouse, brimming with essential vitamins and minerals, such as B vitamins, iron, and calcium.
- Vegan Biome Broth is rich in gut-friendly nutrients like prebiotic fibers, which can support a healthy digestive system. A
- This plant-based broth contributes to environmental sustainability, reducing the demand for animal agriculture and its associated environmental impact.
Serving Suggestions
Serve this with your favorite side dishes such as:
- As Is — for the best gut health benefits, serve the broth warm in mugs or bowls.
- Baked potato — Use broth instead of butter on a baked potato to create a soft, fluffy potato experience.
- Dressing/Dip — Believe it or not, I like to mix broth with plain vegan yogurt and maybe some other seasonings and serve it as a dressing over salads or as a dip with chopped veggies.
Storage Tips
Transfer the broth to mason jars and keep refrigerated for up to one week. Store it in freezer-safe containers and freeze for up to 2 months.
More Vegan Recipes
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Biome Broth
Ingredients
- 1 teaspoon olive oil
- 1 onion peeled, stem end removed, and chopped
- 10 medium garlic cloves peeled and roughly chopped
- 1 cup mushrooms (Shiitake, Portobello, etc.)
- 2 medium carrots washed, stem ends removed, and sliced
- 1 cup fresh parsley chopped
- 2 cups celery chopped
- 1 large piece nori Seaweed (see notes)
- 1 2-inch ginger roughly peeled and chopped
- 1 tablespoon nutritional yeast flakes
- ¼ teaspoon ground turmeric
- 8 cups water
- 1 tablespoon miso paste
Instructions
- Add olive oil to a skillet over medium heat. Add chopped onions and cook for 3 minutes, until somewhat tender. Add garlic and cook for another minute. Reduce heat to medium-low.
- Cut up the veggies.
- Add ingredients (except miso) to a large pot and cook over medium-low heat until the veggies are tender (around 45 minutes). Slow Cooker: cook on low for 6 to 8 hours. Remove from heat.
- Strain broth with a fine mesh strainer. Create a miso "slurry" by adding a tablespoon of the broth to the miso paste. Stir to combine. Then stir the slurry into the rest of the broth.
- Transfer to mason jars and keep refrigerated for up to 1 week. Or freeze for up to 2 months.
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Suggestions on what to do with the cooked veggies after staring the broth? Can I emulsify them in a food processor and add back in?
This is such a great question, Diane! I reserved the veggies and added them to my other dishes, like stir fries. But I do like your idea of pulsing them and adding it back into the soup for a thicker broth. That’s especially a good idea for the mushrooms because I find the shiitakes are quite chewy, so pulsing them before adding them back into the soup is great!
this looks very soothing and comforting. Is there a replacement for the miso for those of us who can’t tolerate soy? thanks.
Hi Jacquie! Here is a chickpea-based miso paste (affiliate link) that you can use instead. You can also substitute a teaspoon or so of Bragg’s or Coconut Aminos. You can also experiment with adding salt and pepper to taste.